So what better way to cook a lovely young shoulder of lamb than with a selection of young herbs, giving a green lightness to the rich meat. I also added lemon zest for added zing. I bought a whole shoulder and boned it (because I quite enjoy boning out meat and I understand the lump of meat I am left with) but a pre-boned joint will do fine. This is very strauightforward but very tasty - I served it with boiled new potatoes and runner beans and petits pois. Spinach would also go well.
Shoulder of Lamb with Spring Herbs
1 shoulder of lamb, around 1.6kg - boned
2 handfuls of herbs, from chives, sage, thyme, rosemary and mint, chopped finely
Finely grated zest of a lemon
Salt and black pepper
Open out the boned shoulder and season with black pepper. Combine the herbs, lemon rind and butter in a bowl, season with a little salt, the spread over the inside of the joint. Roll up, tucking in where necessary, and tie up nice and securely.
Line a baking tray with tin foil, lay on the joint and wrap loosely. Cook at 180 for 2 hours, increase heat to 200, uncover and cook for a further 45 minutes.
Allow to stand for 20 minutes, remove strings and carve into thick chunks - no need to worry about delicate uniform slices here. Make a gravy from the roasting juices (skimmed) and beef stock (or even an Oxo cube, but I didn't say that!). The golden rule with all lamb dishes is that everything - plates, vegetables, serving dishes and gravy have to be HOT! Serve with plain vegetables so as not to distract from the flavour of the lamb and herbs.